Sweet potato, orange and parsnip soup

Fairlady
6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (13)

60.00 ml butter
15.00 ml sunflower oil
500.00 g sweet potato — peeled and diced
4.00 parsnips — diced
4.00 carrots — sliced
5.00 ml fresh ginger — grated
15.00 ml oranges — zest only
2.00 ml curry powder — medium
salt and freshly ground black pepper
1.00 Litres stock — chicken
250.00 ml milk
125.00 ml coconut cream
30.00 ml sunflower seeds — lightly fried until crisp
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Method:

Heat butter and oil in a saucepan, add sweet potatoes, parsnips, carrots, ginger, orange peel, curry powder, salt and pepper. Stir-fry for 5 to 10 minutes.
Add stock, continue stirring. Add milk and coconut cream. Cover and simmer gently until vegetables have softened.
Purée until smooth. Add sherry and, if necessary, a little extra freshly grated orange peel for a subtle note.
Sprinkle with sunflower seeds and serve with triangles of fresh wholewheat toast.
TOTAL KILOJOULE COUNT: 5 525 kJ (1 320 Cal). A portion: 920 kJ (220 Cal).



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